Chicken casserole Coq au Vin

Chicken casserole Coq au Vin

You can make this recipe using a slow cooker reduce the liquid to 300ml of red wine and 200ml stock and cook for 4 hours on high!
4.75 from 4 votes
Course Main Course
Cuisine French, slow cooker
Servings 4


  • 50 g butter
  • 2 tbsp oil
  • 600 g chicken thighs and breast , diced
  • 100 g streaky bacon chopped
  • 300 g mushrooms sliced
  • 2 onions sliced
  • 3 garlic gloves crushed
  • 2 tsp corn flour combined with a tbsp of cold water
  • 1 tsp tomato purée
  • 200 ml red wine I used my Signature Chef Corbiere red wine
  • 600 ml Chicken Stock
  • 3 –4 sprigs of thyme
  • 1 sprig rosemary
  • Salt and black pepper
  • mash potato to serve
  • Chopped flat leaf parsley to garnish


  • Place the butter and oil in a large frying pan over a medium heat. When hot, fry the chicken pieces for 2–3 minutes, until golden brown all over. Season well, then transfer to a casserole dish.
  • Add the bacon to the empty pan and fry for 2 minutes, or until browned. Transfer to the casserole dish too.
  • Again, Add the mushrooms, onions and garlic to the emptied pan and cook for 4–5 minutes, until glazed and golden brown.
  • Stir in the tomato purée, the corn flour mixture, red wine and stock, bring to the boil, then pour over the chicken in the casserole dish.
  • Add the thyme, rosemary then cover and simmer on a stove top over low heat for 30-40 minutes or place in the oven and braise for 40–45 minutes until the chicken is cooked through.
  • Once cooked through, check the coating of the sauce. If needed , stir in some more corn flour and cold water mixture until the sauce has a coating texture.
  • Taste and adjust the seasoning if necessary.
  • Serve with mashed potatoes and sprinkle of parsley.
Keyword casserole, chicken, french, Kevin Dundon, stew

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